We love a frittata for our weekends! Why do we love frittatas so much? They are lighter and fluffier than omelets and, surprise! easier to make, too.
This recipe is a little different from a traditional baked frittata, but the result is the same light and fluffy texture. The benefit is that this technique takes a fraction of the time in the oven than a fully baked in the oven frittata. And it is so much easier than an omelet because there is no folding or flipping involved.
Ingredients
- 6 or more eggs
- 2 cloves garlic
- 1 to 1-1/2 Cup chopped vegetables of your choice. Onions, broccoli, mushrooms, asparagus or tomatoes are our favorites.
- 3 strips cooked bacon (optional)
- 1/4 cup cheese, or more or less to your taste (optional). Mozzarella or parmesan work really well.
- splash of milk or water, optional
- Salt and pepper to taste
Instructions for this Frittata
Chop the vegetables. If you are using a meat or bacon, cook that first and chop into small pieces and set aside.
Whisk the eggs in a small bowl. More whisking makes for fluffier eggs. Add a splash of milk to the eggs if desired. This is not required and, they jury is out on whether adding milk improves the final product or not. We’ve tried it both ways many times, and firmly believe that the real fluffiness comes from whisking. But if adding a splash of milk is your thing, go for it!
Finely chop the garlic and sauté it wih some high quality olive oil in an oven safe fry pan or cast iron skillet. Add the vegetables and bacon and continue to sauté for approximately 3-5 minutes depending upon the vegetables and your altitude. The vegetables should be a little al dente. You really don’t want mushy vegetables in a frittata.
Once the vegetables are mostly done, turn on the oven to low broil.
Add the egg mixture to the vegetables and bacon, and evenly distribute the vegetables in the pan. You want to make sure there is egg throughout. Tip the pan to ensure the egg reaches all sides of the pan while making sure the vegetables remain evenly distributed. Cook on the stove until the bottom is firm but the top is still wet – approximately 2 minutes.
Sprinkle the cheese on the top. It should float on the top of the wet eggs.
Transfer to the heated oven and keep under the broiler until golden brown, about 4-5 minutes.
Don’t forget to feed the broccoli stalk to your rabbit or chickens. 🙂
